Pan Seared Steak with Red Wine Sauce

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Have you all been noticing the days getting longer? There is hope that spring is right around the corner and I know she’s going to bless us with warm and sunny days soon but damn, right now we’ve got snow on the ground with more on the way. The weather is a little depressing and unmotivating but we’re trying to keep our chins up. The farm is slowly waking up from a long winter and the greenhouses are starting to fill up with the first of the spring transplants. Unfortunately, things are really slow to germinate with the cold weather and we’re crossing our fingers that we’ll warm up just a bit in the next few weeks. Luckily, things in the food department are still looking good. We purchased some steaks from our favorite rancher and whipped up this hearty, late winter dinner that really hit the spot. The red wine sauce is absolutely wonderful and the steaks were cooked to perfection. We served this meal with some rosemary and garlic roasted potatoes and a simple kale salad. It was the perfect meal on a very cold and snowy night at the farm.

I hope you all love this simple dinner as much as we do. Cheers from a snowy and grey Tumbleweed Farm.

Pan Seared Steak with Red Wine Sauce

Prep Time: 15 minutes
Cook Time: 15 minutes
Serves: 4

2 (8 ounce) top-sirloin steaks, trimmed

1 tablespoon vegetable oil (or another high heat oil)

1/4 teaspoon salt + addition to season the sauce

1/4 teaspoon black pepper + additional to seas the sauce

1 small shallot, minced (about 3 tablespoons worth)

3 teaspoons minced fresh rosemary

1/2 cup full body red wine (cabernet or merlot work well)

1/2 cup unsalted beef stock

1 1/2 teaspoons unsalted butter (or ghee)

1/2 teaspoon dijon mustard

Flakey sea salt

Preparation

Pat the steak dry and sprinkle them evenly with the salt and pepper.

Heat the oil in a large cast iron skillet over high heat. Add steaks to the pan and cook for 4 minutes per side (for medium rare) or until desired doneness. Remove the steaks from the pan and let sit for about 5 minutes.

Reduce the heat to medium-high. Add the shallots and rosemary to the pan. Sauté for 1 minute. Add the wine and cook until most of the liquid evaporates, about 3 minutes. Add the beef stock and cook until the sauce reduces a bit and thickens up, about 3-5 minutes longer. Remove the pan from the heat and stir in the butter, dijon mustard and season with salt and pepper.

Cut the steaks across the grain into thin pieces and drizzle with sauce. Sprinkle the steaks with a few pinches of flakey sea salt and serve warm.

Notes

*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Recipe adapted from Cooking Light Magazine

Just want to let you know that I made this dish AGAIN last night and my husband and I just raved about it. Since there are only two of us, I bought one NY boneless, grass fed steak (almost 1 lb) and followed the instructions to the T, although I used avocado oil instead of vegetable oil. Unbelieveably easy. You really have to be illiterate to mess it up. Also, instead of a cast iron skillet (of which I have all sizes), I decided to try this recipe on my electric skillet (one of these new copper ones that I just received as a gift). The steak came out just absolutely perfect. Seared on both sides and the wine sauce is OHG awesome. I used a medium-bodied Cab. The wine reduction was super easy and placing the butter and broth at end was just the right touch to make it terrific. How can I thank you enough?? Thank you from both of us. This recipe is not only a keeper, but will be served to guests to impress them with my “5-Star Restaurant” in my kitchen.